Today’s guest post is from Deanna Segrave-Daly. Deanna is a partner with Teaspoon Communications www.teaspooncomm.com and a registered dietitian who pretty much lives to eat. She is the co-founder of the monthly Recipe ReDux bloghop www.thereciperedux.com, and is co-host of #kitchentool chats held every other month on Twitter. She tweets as @tspbasil.
~ Enjoy, Robyn
Ahh, I love a good roast. I’m not talking about the beef dish but rather the cooking technique itself. Roasting brings out the sweetness and a depth to many foods – including bananas Banana Cocoa Nip Muffins, a recent tip I learned from Robyn herself, who inspired this recipe for Bananas Foster. But I reserve roasting primarily for vegetables – it’s pretty much the only way I prepare broccoli and carrots anymore.
Wintertime is the prime time to roast vegetables. Root veggies and winter squashes that are now in season are glorious after being seasoned and then blasted with heat from a 400 degree oven for 30 minutes or so. Take for example, parsnips, which look like carrots only paler in color but also have a sweet taste to them after cooking.
A recent article in The Philadelphia Inquirer’s food section on the winter harvest featured a divine recipe for roasting parsnips with butter, olive oil, apple cider and rosemary. This dish smells amazing when cooking and you won’t believe you are eating vegetables after tasting this almost dessert sweet dish!
Please click here for the roasted parsnip recipe.